Scrub potatoes well and then cube them into 2-inch chunks.
Place the potatoes in a large saucepan, and cover with COLD water. Season the water with 1 tablespoon of kosher salt.
Cover the saucepan and over high heat, bring the water to a rapid boil. Once boiling, remove the lid from the saucepan and reduce heat to medium and cook until the potatoes are tender about 15-18 minutes. A pairing knife should easily pierce the potatoes fully.
Once the potatoes are tender, drain them, and then immediately return the potatoes to the hot saucepan. Place over low heat for 1-2 minutes, to absorb any water remaining on the potatoes.
Turn off the heat, add in butter and parsley, and toss to combine. Taste and add salt if necessary. Serve warm.
Notes
Potatoes: Red potatoes are best for this recipe. Feel free to use baby red potatoes, small red potatoes, or large red potatoes. Just be sure potatoes are all the same size and about cut into 2-inch chunks if needed. Fresh Parsley is best for these buttered potatoes. You can of course use another herb if desired. I do not recommend dried parsley for this recipe. Feel free to use additional fresh parsley or less based on taste.Butter: use unsalted butter to control the sodium content of these buttered potatoes. You can also use good quality olive oil or nondairy butter in place of the butter if you need this side dish to be dairy free. Feel free to add up to 2 tablespoons of additional butter if desired. Size of Pan: Be sure to use a large saucepan, as the water will be very starchy and can boil over if not enough room in the pan. Storage: Store leftover buttered potatoes in the refrigerator for 3-4 days. Reheat in a heat-safe bowl in the microwave.